4 1/2 c  Sifted cake flour
1 ts Baking powder
1/2 ts Cloves
1/2 ts Cloves
1/2 ts Cinnamon
1/2 ts Mace
1 lb Shortening
1 lb Brown sugar
10    Eggs, well beaten
1/2 lb Candied cherries, cut in half
1/2 lb Candied pineapple, diced
1 lb Dates, seeded and sliced
1 lb Raisins
1 lb Currants
1/2 lb Citron, thinly sliced
 1/2 lb Candied orange and lemon Peel, sliced
 1/2 lb Nut meats, chopped
 1 c  Honey
 1 c  Molasses
 1/2 c  Cider
 
Sift flour, baking powder and spices together 3 times.  Cream shortening  and sugar until fluffy.  Add eggs, fruit, nuts, honey, molasses and cider.   Add flour in small amounts, mixing well after each addition.  Turn into  cake pans which have been greased, lined with heavy paper and again  greased.  Bake in a 250 degree oven.  For large loaves, bake in 8x4x3 inch  pans about 4 hours.  For small loaves, bake in 6x3x2 1/2 inch pans about 2  1/2 to 3 hours.  For 8 1/2 inch tube pan, bake 4 to 5 hours.  Test with toothpick before removing from the oven.  Makes 10 pounds of cake.  Spread
ornamental icing on top and sides of cake and decorate with simple borders and rosettes of icing.